HUNGRY GERALD

For a few years, one of HG’s favorite lunchtime treats has been a big, steaming bowl of instant ramen–specifically hot and spicy Shin Ramyun Noodle Soup, created and manufactured in Korea and consumed throughout the world. Low in calories. No cholesterol. Healthy stuff, thought HG, until Gifted Daughter Lesley R. pointed out that a package contains 1040 mg of sodium. That’s a super abundance of salt. Not helpful for high blood pressure. Instant ramen has been under attack from American nutrition scientists (causing consternation in Seoul). With all of this in mind, HG has not given up on Shin Ramyun but has made (HG believes) beneficial modifications. Each package of Shin Ramyun contains a little package of dried vegetables and a package of soup flavoring. These are the villains, HG surmised. The noodles themselves are just a modest source of carbohydrates. So, HG tossed those packages (but adding a 1/2 teaspoon of the soup flavoring for color). HG provided taste by putting some tablespoons of healthy kimchi (sourced at Whole Foods) in the ppt with the water and noodles. Turned out great. HG has been experimenting. Tofu and a smidgen of soy sauce to the noodles. A beaten egg swirled in the soup and a dash of Frank’s Louisiana Thick Hot Sauce or Sriracha. In the future is noodle soup with a poached egg and bacon (low sodium chicken broth instead of water). Also the soup with watercress and snippets of ham. David Chang, the eminent chef and founder of the Momofuku restaurants, demonstrated that ramen translated perfectly into a Roman style cacio e pepe; then again, Chang likes to munch on the uncooked noodles as a snack. HG will take a pass on that one.

Tagged David Chang, Ramen